Method
Roast up all ingredients listed in rasam powder in a tbsp of ghee until i ts brown and fragrant. Grind up the mixture to be a very fine powder. You must have to pulse it at several times to get a fine powder. Use a heavy mixie or spice grinder.
Boil the chicken bones with turmeric, water and salt for about 10 mins in a pressure cooker. Switch off flame and let the pressure from cooker release naturally.
Strain stock and remove chicken from bones. Discard it from bones and set it separate.
Heat ghee into a pan and add cumin seeds and curry leaves
Add chopped onions and fry until it for 2 mins.
Add chopped tomatoes and salt. Saute until tomatoes are cooked well.
Add ground rasam powder and saute it until for a mins.
Just add shredded chicken and mix together.
Add strained stock and allow it.
Add shredded chicken and mix it well.
Add into strained stock and allow it to simmer for 5 mins.
Serve the soup hot.